One of the things I like to have on hand at all times is Marinara Sauce. This is the basic tomato sauce that I use the most. This got me to thinking that from time to time I would write about foods that I consider “kitchen basics”, and this is one of them. It is extremely easy to make, and so worthwhile because it is so versatile. During the time the sauce is simmering you can be doing something else. This is a nice thick sauce that is great with any pasta shape. If you think it needs to be thinned down a little for a particular recipe you can add a little white wine to it. It can also handle the addition of meatballs or sausage, and you can certainly add additional seasonings to your taste.
This recipe makes about 2 quarts (8cups); 3-4 cups will serve 4 over pasta.
- 1/3 cup extra virgin olive oil (note; use a good quality EVOO, one with a fruity flavor, because this enhances the sauce.)
- 2 small onions, chopped
- 2 garlic gloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and grated
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 ( 32-ounce) cans crushed tomatoes (note: here too, be sure to use the best canned ones you can find, preferably the San Marzano variety.)
- 2 bay leaves
- 1 teaspoon dried oregano (my preference)